Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thick Pennsylvania Dutch Pot Pie Recipe
    Lost? Site Map

    Thick Pennsylvania Dutch Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    tiffanylea's Note:

    This is a family favorite passed down from generation to generation. I have tweaked it slightly because I prefer a thicker pot pie. This recipe is also great with turkey!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks.
    2. 2
      Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside.
    3. 3
      Cook potatoes and noodles until tender and being careful not to cook off to much of broth.
    4. 4
      Add chicken once potatoes and noodles are tender; add roux to thicken.
    5. 5
      ROUX:.
    6. 6
      Heat small skillet on high, remove from heat.
    7. 7
      Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds).
    8. 8
      Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened).

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Thick Pennsylvania Dutch Pot Pie

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1164.0
     
    Calories from Fat 437
    37%
    Total Fat 48.5 g
    74%
    Saturated Fat 15.7 g
    78%
    Cholesterol 207.1 mg
    69%
    Sodium 1411.4 mg
    58%
    Total Carbohydrate 139.3 g
    46%
    Dietary Fiber 10.4 g
    41%
    Sugars 6.2 g
    25%
    Protein 42.7 g
    85%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites